NZ salmon fillets with a sticky Hot Honey, garlic and lime glaze. On the table in 20 minutes.
Serves: 4 | Prep: 5 min | Cook: 12 min
Ingredients
- 4 salmon fillets (about 150 g each), skin on
- Salt and pepper
- 1 tbsp olive oil
- 3 tbsp The Flavorsmith Hot Honey
- 1 clove garlic, finely grated
- Juice of 1 lime
- Sliced spring onion and sesame seeds, to serve
Method
- Heat the oven grill to high. Pat the salmon dry and season with salt and pepper.
- Mix the Hot Honey, garlic and lime juice.
- Heat the oil in an ovenproof pan over medium-high heat. Cook the salmon skin-side down for 4 minutes, until the skin is crisp.
- Flip, brush generously with the glaze and slide under the grill for 3–5 minutes, until the glaze bubbles and the salmon flakes.
- Spoon over any pan juices and finish with spring onion and sesame seeds.
Chef's tip: Watch it under the grill. Honey goes from caramelised to burnt in under a minute.